About bacterias etc in sourdough
Hi, I am new to this community, but I have been baking sourdough breads for about three years. I have a question that may seem a bit over the top, but I ask anyway:Is there any possibility that a Sourdough starter which smells good, works fine, and produce fantastic bread, can contain any bacteria...
Good texture but no height to sourdough
Hello there,Apologies for the upside down photo - I can't seem to get it to be the right way up! - I'm on my third attempt at...
Black spots/specs on sourdough bread. Smells
Hi, I baked my sourdough after letting it rise for more than 24 hours. It is freckled with black spots that smell metallic....
Density
Help! I’ve been growing my sourdough starter for about 2.5 weeks now and I’ve made three loaves with it (2 last week and 1 this morning). While the bread tastes fine, it is very dense. It’s not rising as much as it should and isn’t very pillowy. Anyone have a solution for making my dough...
Sourdough starter smells bad
is it normal for a sourdough starter to smell bad within the first few days of cultivating?...
Having trouble getting dough to hold its shape
70% hydration,. with bread flour. Plenty of folding to where I get a really strong windowpane. I do bulk fermentation in fridge overnight, dough about double. Work it on the counter and get really good surface tension during shaping. Kept in banneton until double. As soon as I turn it out on my...
Sourdough starter in Ecuador
I have been making pizza and bread for one year in Canada with a sourdough starter that I bought at a natural food store. I was making progress and expected to continue making some in Ecuador. I am here for 6 months, but I tried making a starter with the flour I can find in Bahia and it just doesn't...
Looking for bread oven to buy
Hi everyoneI run a small home based bakery in Adelaide - making 40-50 loaves per week and I want to buy a bread oven that can fit about 12 loaves at a time. I have read quite a bit about Rofco ovens and am strongly considering buying one though they have some faults, but I am also wondering about...
Sourdough storage
Any ideas on the best way to store your bread? I've tried a plastic lined cotton bag but the loaves go mouldy, linen bags cause the bread to dry out and turn solid! Any ideas of something breathable but not plastic? ...
Nutritional Information of Sourdough starter (white)
Good morning,I am wanting to bake sourdough crackers to sell at our local market with a relish i make. The product requires a nutritional information label of the ingredient for consumer information because i am selling as a retail product. My starter is a white starter and i feed it a bread flour...
Clear hooch?
I have a question about hooch. I've started my own sourdough starter, equal weights of filtered water and I bleached flour, and it is finally starting to bubble soon after feeding after about 3 weeks (it's winter so I'm not surprised it took a little while). It also smells a bit of acetone after...
Catching commercial yeast?
Maybe a dumb question butI've read that the more you bake, the more yeast there is in your kitchen and the less you need to add to your recipes over time. So when you create a starter and try to "trap" wild yeast, wouldn't you just be catching commercial yeast? What separates a sourdough starter...
Suspected Yeast Allergy - help!
I've been baking for years but recently I've started getting red, itchy skin around my fingers any time I bake with certain types of yeast, and I'm wondering if it's an allergic reaction. Has anyone else experienced something like this?I don't want to touch the ingredients with my hands in bad...
Sweet Potato Bread
Hi, has anyone ever made sweet potato (yams or Kumara) sourdough? I have a recipe that I always make, SRF ETC. can you add vegetable purée to sourdough? I am currently making my starter. It's 35-40 degrees here and it was struggling so I have had to feed it twice a day and now put it in...
